Dry brine the roast. Pat the roast dry with a paper towel. Rub the roast liberally, with salt and pepper. Cover the roast with plasticwrap and refrigerate for a full 24 hours.
Preheat oven to 350°F.
Brown the roast. Heat oil in a dutch oven on medium-high heat until hot but not smoking. Brown the roast all over evenly -about 3-4 minutes on each side for about 10-15 minutes.
Sauté the mirepoix. Transfer the roast to a plate. Saute onions, carrot and celery in the dutch oven until fragrant and transparent.
Brown the tomato paste. Add the flour and tomato paste. Sauté until the tomato paste is browned - browned tomato paste adds incredible flavor to the sauce.
Deglaze the pan. Add the red wine and deglaze the pan. Stir the pan, scraping across the bottom on the pan to pick up all the browned bits.Transfer the roast to the dutch oven. Add the remaining broth ingredients and bring to a simmer.
First Roast. Cover the pot with a lid and transfer to the middle rack of the oven. Roast for 2 ½ hours.
Second Roast with Vegetables. Add the vegetables to the pot. If the liquid has been mostly absorbed, add another cup of broth. Roast for another hour or until the meat is fork tender and the vegetables are cooked through.
Add the herbs. Remove the rosemary and thyme leaves from the stems. Chop into small pieces. Add to the pot and stir. Taste and adjust for seasoning. Break up the larger pieces of pot roast with a fork. Simmer for about 5 minutes.
Let the roast rest for at least 15-20 minutes before serving. To serve, cut the roast into thick slices or break apart with a fork. Serve with the vegetables.